Ingredients

150gr caster sugar

150plain flour and extra for dusting

150ground almonds

pinch ground cinnamon

150cold butter cut in cubes

1 egg beaten

1/2 teasepoon icing sugar to decorate (optional).

Method

Put the sugar, almonds and stir well combined. Add the cubes of butter and rub them in the flour mixture . With your fingertips put them in the breadcrumbs . It should be quite moist . Add an egg and stir with a wooden spoon until the dough comes together then kneald lightly into a ball . Place the dough in the center of a 24 cm base until it is halfway up the sides of the tin and the tin in covered .

Spread the jam over the tart as evenly as possible into 1.5cm stripe . Place the stripe in one direction and the other to create a criss cross pattern for the filling.

Refrigerate the tart for 60 minutes .

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